Try this Tangy and Delicious Beet Green Sauerkraut

Did you know that beet leaves are edible? A lot of people don’t! Instead of tossing them in the compost, try making these delicious fermented beet greens, similar to cabbage sauerkraut!

Originally published May 2021; this post has been updated.

beet green sauerkraut before fermenting; still bright green.

Most everyone is familiar with sauerkraut made from cabbage, and I’ve combined cabbage and beetroot to make a red sauerkraut

Here’s another fun and delicious ferment to try: beet green sauerkraut! This recipe is a great way to use the leaves that many people simply toss to the compost. Go here for more ways to use (not waste!) beet greens.

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Let’s Look at Sauerkraut

You have a kitchen scale, right? I find it’s the best way to measure things like greens which can either be loose or packed into a measuring cup. Weighing is the most accurate way to prepare greens.

beet greens and stems.


Beet greens— Use the stalks and leaves, basically everything that’s left after the beets are chopped off!

Salt Use sea salt, NOT table salt. Table salt often has anti-caking agents that can interfere with the fermentation.

Coriander — Coriander is the seed of the cilantro plant so has a similar taste. You can omit this if you aren’t a fan.

How to Make Beet Green Sauerkraut

You’ll need a pound and a half of beet greens. Start by chopping the beet leaves. Chop the stalks the same as you would celery.

To prepare the beet leaves, I rolled several together and sliced them into ribbons, then made a couple of perpendicular cuts across the ribbons. You can also tear the leaves into small pieces.

rolled up beet leaves sliced into ribbons.

There’s really not a right way to chop the beet leaves; just make sure they’re a size that makes sense for forking into your mouth! 

Combine the beet greens in a large bowl with the sea salt.

Coriander seed is totally optional, but adding it gives this beet green sauerkraut a nice flavor. 

chopped beet greens and stalks in a bowl.

Use your hands to thoroughly mix the salt and greens, then begin squeezing and pressing the leaves and stalks to release moisture. Do this until the greens seem quite limp.  

Transfer the mixture to a quart-sized jar, pressing it down to remove any air pockets. 

As you press, liquid will be visible and eventually there will be enough liquid to cover the solids. This is what you want — none of the solids should be exposed to air.  

beet green kraut in a glass jar from above.

Place a weight on top of the mixture to prevent the solids from floating and allow to sit at room temperature for 1-2 weeks. This will depend a bit on the temperature in your kitchen. 

As the mixture ferments, it may bubble and overflow, so it’s a good idea to set it in a dish to catch liquid. 

As you can see, the color of the fermented product becomes a darker green. It also becomes tangy and flavorful and full of probiotics.



How do I learn more about fermentation?

If you’re new to fermenting foods at home, this guide to fermentation will answer all of your questions!

What are the benefits of fermentation?

The fermentation process creates bacteria which can make your gut happy!

What’s the best way to let the fermentation process happen?

Room temp is best, and out of direct sunlight. Keep in mind that if you love to make lots of fun goodies, such as sourdough or kombucha or kimchi, you’ll want to keep them all far away from each other in the kitchen. Otherwise the wild yeast or other fermentation can travel to the other jars and ruin them.

beet green sauerkraut in a jar with a fork


★ Did you love this recipe? Be sure to give it a star rating below! ★

beet green sauerkraut before fermenting; still bright green.

Beet Green Sauerkraut

This delicious fermented recipe transforms beet greens into a tangy and delicious sauerkraut. It's perfect for adding flavor to any meal!
4.69 from 22 votes
Print Pin Rate
Prep Time: 25 minutes
Fermentation Time: 7 days
Total Time: 7 days 25 minutes
Servings: 12 servings
Author: Kris Bordessa, National Geographic author


  • 1 ½ pounds beet greens stalk and leaves
  • 2 teaspoons sea salt
  • 1 tablespoon coriander seeds crushed (optional)


  • Prepare beet greens by washing and drying. Chop both leaves and stems into small pieces and transfer to a large bowl.
    1 1/2 pounds beet greens
  • Sprinkle beet greens with salt. Massage thoroughly to release juices.
    2 teaspoons sea salt
  • Add coriander seed.
    1 tablespoon coriander seeds
  • Pack beet greens into a quart-size jar, pressing firmly to remove any pockets of air. Use your hands or a kraut tamper. There should be enough juice to submerge the solids once the jar is full to within an inch of the jar rim.
  • Place a weight on the solids to hold them below the level of liquid. Screw on a lid (or use a special fermentation lid).
  • Set jar out at room temperature. Loosen the jar lid daily to release any built up gasses.
  • The kraut will be ready within 1-2 weeks. Test it after 7 days to see if it has a tangy enough flavor for you. If not, let it sit longer.
  • Store in the refrigerator for several months.


  • It's crucial that the beet leaves remain covered by liquid as it ferments, to avoid mold. Check your ferment daily to make sure all solids are submerged. If any pieces rise above the brine, push them back down and weight them under the brine.


Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 516mg | Potassium: 437mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 3587IU | Vitamin C: 17mg | Calcium: 70mg | Iron: 2mg
Did you make this recipe?Mention @attainablesustainable or tag #attainablesustainable!

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About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. Read more about Kris and how she got started with this site here. If you want to send Kris a quick message, you can get in touch here.

11 comments… add one
  • Chi Wong Mar 18, 2024 @ 10:34

    I just put mine together. At first I didn’t think there will be enough liquid to cover the greens but it turns out plenty. I use a rolling pin to crush the stems to get more water out. My hand wasn’t strong enough to squeeze out all the moisture. Now I have to wait two weeks and see how it turns out.

    • Kris Bordessa, National Geographic author/certified master food preserver Apr 15, 2024 @ 7:01

      Rolling pin! That’s clever!

  • Leslie Morin Oct 10, 2023 @ 4:17

    Can I use Swiss chard instead of beet greens

    • Kris Bordessa Oct 10, 2023 @ 12:24


  • CafeDame - Jul 23, 2022 @ 11:12

    Mine is just too dry ! Sticks to my hand moist – I can taste the salt…. I just harvested them this morning …. Not too keen on losing my harvest like this … don’t quite know what to do … add water ? Vinegar ? … I’m burning daylight….

    • AttainableSustainable Aug 9, 2022 @ 3:46

      I’m sorry, it’s hard for me to know what it needs from over here!

  • Carol L May 24, 2021 @ 3:02

    I can never get the glass weights to STAY on top! they ALWAYS just tilt and SINK. Ever have this problem, and how did you solve it?
    I have two sets, large and smaller, but they both sink.

    • Gloria Aug 19, 2022 @ 8:05

      I place a whole leaf or two on top of the veggies before adding the weights.
      I hope this helps.

      • AttainableSustainable Aug 23, 2022 @ 6:50

        Good advice!

      • Betty Aug 15, 2023 @ 9:50

        I cut a circle from a cottage cheese container lid so it is bigger than the neck of the jar. Then I tuck it into the jar under the neck so the liquid is above it and then I can still add a weight if I want, but the liquid is above the leaves and the plastic.

        • Susie Oct 13, 2023 @ 8:02

          Betty, That is clever. Thanks

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